I have been on a zoodling kick after getting a spiralizer for Christmas! Zoodles are a great substitute for pasta and grains, and can be made from a wide range of veggies.
You can use this as a base recipe, and add different vegetables and spices to change it up. I made a variation with mushrooms, and subbed one can of tomato sauce for diced tomatoes and it turned out really well.
ZOODLES AND MEAT SAUCE
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Cook time
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Easy recipe for zucchini noodles and meat sauce without all the gluten and carbs. It can be dairy free if you leave out the cheese topping.
Author: Amy
Recipe type: gluten free, sauce
Cuisine: Italian
Serves: 3
Ingredients
- 2 zucchini
- 2 cans of tomato sauce
- 1 lb of ground beef
- 1 small onion, diced
- 2 cloves of garlic, grated or diced
- sprinkle of grated cheese, optional
- 3 tbsp of spices* It seems I am always missing a spice, so I have tried with a mix of basil, rosemary, oregano, parsley, and thyme. All of these flavors lend themselves to Italian dishes!
Instructions
- First, slice the ends of the zucchini off and spiralize. The smallest blade makes an angel hair type zoodle. The medium blade makes a spaghetti or linguini sized zoodle.
- Heat a skillet over medium heat and add the ground beef. Add half of the spices, diced onion, and garlic to the meat.
- Once meat is browned, add the cans of tomato sauce and the other half of the spices and stir to combine.
- In a separate skillet, heat a splash of oil and add zoodles. Cook for about 3 minutes, stirring constantly to prevent zoodles from sticking.
- Add zoodles to meat sauce, and top with cheese if you please!
Notes
This recipe is best eaten fresh. If you plan to have as leftovers, keep zoodles separate from meat sauce. The zoodles release moisture over time, and would make the sauce more soupy after sitting in the fridge.